Peppermint Mousse Cups

Chocolate and peppermint are perfect partners that come together in mini treats that satisfy a sweet tooth....MORE+LESS-

Ingredients

1 1/2

cups semisweet chocolate chips

1/2

cup white vanilla baking chips

1

cup whipping cream

1/2

teaspoon peppermint extract

2

drops red food color

2

tablespoons crushed candy canes (about 6 miniature candy canes)

Steps

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1

Line 24 mini muffin cups with petit four paper cups. In 1-quart saucepan, melt semisweet chocolate chips over low heat, stirring frequently. Spoon about 2 teaspoons of the chocolate into each paper cup. With back of small measuring spoon, spread chocolate up sides to within 1/8 inch of the top. Chocolate should be warm enough to spread. Refrigerate about 20 minutes or until completely set.

Expert Tips

Make the chocolate cups a day or two ahead of time. Cover loosely and store in a cool place. These festive desserts keep in the refrigerator up to two days. Sprinkle with the crushed candy just before you serve them.

You can purchase the chocolate shells instead of making them; look for shells at your supermarket.